Fried with a mixture of fragrant spices and chickpea flour, this chicken pakora has a slightly nutty flavor and is gluten-free.
I'm a big fan of Indian food - from chicken tikka masala to beef biryani to tandoori salmon to chicken bhuna to beef madras.
And while chicken pakora might not be as well known in the states, it is a super popular appetizer south Asia. I mean who doesn't like fried chicken?
Why This Recipe Works
- Crispy Texture - The batter used to coat the chicken creates a crispy and crunchy exterior when deep-fried, providing a delightful contrast to the juicy chicken inside.
- Flavorful - You get amazing aromas and flavors from the various spices but also a slight nuttiness from the chickpea flour.
- Versatile - It is great as both an appetizer or a main meal.
- Gluten-Free - Since the batter is made with a combination of chickpea flour and cornstarch it is gluten-free.
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Recipe Notes
- Chicken - Chicken thighs are a little fattier which adds more flavor to the dish.
- Chickpea Flour/Cornstarch - Helps crisp up the chicken and is also gluten free.
- Spices - Indian food is known for its spices and this meal is no different. Make sure you use fresh spices that aren't expired.
- Baking soda - Adding a small amount of baking soda to the batter can help in achieving a light and airy texture.
- Garlic/Ginger - Freshly grated garlic and ginger are commonly added to the marinade for their aromatic and flavor-enhancing qualities.
Ingredient Swaps
Like any recipe you can mix up the ingredients. Some variations include:
- I like boneless, skinless chicken thighs, but you can also use chicken breasts.
- This recipe calls for a combination of chickpea flour and cornstarch, but tapioca flour is a good substitute. If you don't need a gluten free recipe, all-purpose flour works fine.
- While I like the heat from the jalapeño pepper, you can use your favorite pepper.
- I'm a fan of cilantro for added herbal notes, but mint is a good substitute.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Mix together the dry ingredients in a bowl be the rest of the ingredients. Add water 1 tablespoon at a time until it forms a thick batter.
Fry the chicken at 350°F for 4-5 minutes or until done.
FAQs
It is a popular South Asian appetizer made by marinating chicken pieces in a spiced batter - usually chickpea flour and various spices.
The marinated chicken is deep-fried until golden and crispy, resulting in flavorful and succulent bites. It is often served with chutney or as a starter in Indian, Pakistani, and Bangladeshi cuisine.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
While deep-frying is the traditional method for achieving the characteristic crispy texture, you can bake the chicken pakora in a preheated oven at 425°F until they turn golden brown.
However, note that the texture may be slightly different from it being fried.
Keep in mind fried chicken is always best right after it is cooked. Once cooked, it can be kept in an airtight container in the fridge for up to 3 days.
If you want to reheat, just add a tablespoon of oil in a fry pan over medium-high heat and cook the chicken until warmed through, about 5 minutes.
Dip Options
Chicken pakora is typically served as an appetizer and is used to dip. Some options include:
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to get 3 inches depth of oil.
- Thermometer - Helps you get the oil to the exact temperature needed.
- Spider strainer - So you can remove the chicken from the oil and letting the excess oil drip off.
Pro Tips/Recipe Notes
- Be consistent with the size you cut the chicken so it cooks evenly.
- You can let the chicken marinate in the chickpea/spice mixture for an hour as it helps tenderize the chicken even more. I skip this step since I use chicken thighs.
- If you want more heat, keep the seeds from the jalapeño.
- Add just enough water so it forms a thick batter.
- Fry the chicken in batches so you don't overload the skillet and cool the oil down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Similar Recipes
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Chicken Pakora
Ingredients
- 1 lb boneless chicken thighs, cut into 1" pieces
- 1 cup chickpea flour
- ¼ cup cornstarch
- 2 teaspoon garam masala
- 1 ½ teaspoon chili powder
- ¾ teaspoon sea salt
- ½ teaspoon ground tumeric
- ½ teaspoon baking soda
- 1 white onion, diced
- 1 jalapeño, seeds removed and minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon garlic cloves, minced
- ¼ cup fresh cilantro, chopped
- 1 large egg
- 2-4 tablespoon water
- vegetable oil
Instructions
- In a large bowl, mix together the chickpea flour, cornstarch, garam masala, chili powder, salt, tumeric and baking soda.
- In the same bowl, add the cubed chicken as well as the onion, jalapeño, ginger, garlic, cilantro and egg. Toss until everything is coated. Add water 1 tablespoon at a time until it makes a thick batter.
- Add oil to large skillet or Dutch oven so it is at least 3 inches deep. Heat to 350°F. Add the thicken in batches, cooking for 4-5 minutes or until golden brown and the chicken is done. Transfer to a paper towel-lined plate before cooking the remaining chicken. Serve with some chopped cilantro.
Notes
- Be consistent with the size you cut the chicken so it cooks evenly.
- You can let the chicken marinate in the chickpea/spice mixture for an hour as it helps tenderize the chicken even more. I skip this step since I use chicken thighs.
- If you want more heat, keep the seeds from the jalapeño.
- Add just enough water so it forms a thick batter.
- Fry the chicken in batches so you don't overload the skillet and cool the oil down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
Heidi says
This sounds delicious. Have you tried baking it, instead of frying?
Ryan says
I have not but you can bake at 450°F for 8 minutes per side or 16 minutes total.
Heidi says
I'll give it a go and let you know how it turns out. Thank you.